VEGETARIAN RECIPE: Mushroom Omelettes with cheat’s Kimchi

This simple little dish is absolutely packed full of flavour and actually belies a really satisfying evening meal. It’s the sort of dish I cook when I can’t be bothered cooking – I switch onto autopilot, start chopping, whisk a couple of eggs and hey presto, it’s ready.

Mushrooms are a great ‘meaty’ weapon to have in your vegetarian arsenal. They are filling, cheap and even better, they crop up in most cuisines. I’ve used good old cup mushrooms in this recipe – predominantly because of the price, but most big supermarkets and speciality grocers carry a wide selection of more interesting and flavoursome varieties.

I wouldn’t recommend a dried mushroom in this omelette but any fresh oyster, enoki or shitake would work really well.

Peel and finely chop the mushrooms, garlic and ginger. Sautee together in a hot pan with a dash of oil until fragrant (5 minutes) and set aside.

In a large bowl whisk together the eggs and milk with a good pinch of salt and some cracked pepper until the mixture is light and bubbly. In a frying pan heat 1/2 a teaspoon of butter over a medium-high, making sure it coats the bottom of the pan. Next, ladle in a quarter of the egg mixture in a thin layer, tilting the liquid so it forms a thin layer over the entire bottom of the pan.

Once the omelette has started to curl slightly at the edges and has begun to puff, sprinkle on a quarter of the mushroom mixture before flipping over and cooking for a further minute. Tip the omelette out onto a clean board and roll it up before serving.